I used the last of my lard for a pork belly confit. I know that I can render my own, but in general I’d rather not. I’ve bought it before at a Mexican market in Burien, but I’d prefer somewhere closer to home... (18 replies, last updated by SeaGal April 3, 2008)

that they don’t sell freshly rendered lard, and don’t know of anywhere that does. Anyone have a source for good lard in the East Bay? Does La Boriquena sell it? Maybe I just need to make my own. (8 replies, last updated by Ruth Lafler January 30, 2007)

Any ideas on where in the East Bay I can buy freshly rendered lard? (3 replies, last updated by k. gerstenberger March 13, 2004)

I’ve only seen leaf lard already rendered. It comes from the fat around the kidneys, right? Is that what you bought? Very cool, if so. Did you get it from your butcher? I’ll have to ask mine about it. Anyhow,... (2 replies, last updated by adamclyde December 28, 2006)

Looking for rendered leaf lard as opposed to rendered pork fat from any part of the hog’s body. I know it is available by mail order, but would much prefer to buy in in town. Any ideas? (19 replies, last updated by krushdnasty December 5, 2006)

Ok, I decided to render my own lard. Does anyone know how many pounds of pork fat I need and how much lard it will render? (0 replies, last updated by jcattles August 3, 2008)

I’ve asked my father to be on the look out for rendered lard for me, so that he can bring some up to Northern Wisconsin at the end of the month, as I want to fry chicken in it. Wondering if anyone has any local sources... (0 replies, last updated by MMRuth July 20, 2008)

I am not aware of any source in L.A. for rendered leaf lard. It’s usually sold in its natural state because it’s easier to put the burden of rendering on the customer, and most consumers seeking leaf lard want to see... (15 replies, last updated by Cinnamon September 16, 2009)

I finally got around to rendering my own lard, and actually made the most glorious peach pie last night, but I digress. Being a novice, I have a few questions: 1. Stovetop or oven? I used the stovetop method to render the lard. I... (6 replies, last updated by jenn August 26, 2009)

It smells really bad! My mother has been rendering lard from home grown hogs forever.....I can’t stand to be in the house when she is doing it. (13 replies, last updated by rfraser August 7, 2008)

I just bought a whole hog with some friends, and as a result I’ve got about 25 pounds of pork fat in my freezer, ready to be made into lard. (I’ve taken on lard-rendering duties for all.) The process looks simple-as-... (5 replies, last updated by Aromatherapy July 9, 2005)

them to taste like bacon! so i’m wondering what true lard looks and smells like, and if it would be possible to render it myself? is there a difference between “manteca” and "lard"? (16 replies, last updated by monopod May 12, 2009)

I make homemade lard for use in Mexican cooking, When fresh pork fat is rendered in the oven, the resulting lard has a rich, roast pork flavor. A tablespoon or two of this lard used to saute an onion that then cooks in a pot of... (19 replies, last updated by Jim H. April 26, 2002)

Today I have called HEB on Brodie, the south Central Market, the central Whole Foods, and the south Fiesta. None of them sell non-hydrogenated lard. Our only nibble was La Michoacana on E. 7th, who said they render their own lard... (19 replies, last updated by cardboard February 24, 2008)

You’re right that the hydrogenated lard found in supermarkets is “suspect” - it’s much different than rendered pork fat in flavor and texture, altho I have used it on occasion (I use lard mainly in my... (7 replies, last updated by Aromatherapy May 28, 2005)